Clean the cauliflower and place it with the stem facing down in cold salt water for a short time to remove insects. Then cook the whole head in boiling salted water for about 25-30 minutes. Then measure out 250 ml of the cooking liquid.
Melt the butter in a saucepan, stir in the flour and sweat until light yellow. Carefully pour in the cauliflower water and stir well so that no lumps form. Let it cook for about 5 minutes. Mix the egg yolks with 2 tablespoons of water. Take the saucepan off the hob (liquid must no longer boil!) And peel off the sauce with the egg yolk. Season to taste with salt and lemon juice.
Arrange the cauliflower in a bowl and pour the sauce over it.
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